Egg and Daikon Ojiya
Rice simmered right down in kombu broth with daikon and carrot, then finished with a beaten egg stirred through in ribbons. The gentlest bowl in the book.
Ingredients
- 60 g Japanese short-grain rice
- 2 Egg
- 120 g Daikon radish
- 10 g Ginger
- 50 g Carrot (optional)
- 4 g Kombu (dried kelp) (optional)
- 1 tsp Soy sauce (optional)
Method
- Rinse the rice until the water runs clear. Peel the daikon and carrot and cut both into small dice, and grate the ginger.
- Put the kombu in a pot with a litre of water and bring it to the barest simmer, then lift the kombu out before it boils.
- Add the rice, daikon and carrot to the kombu broth and simmer gently, uncovered, for 25 minutes, stirring now and then, until the grains have burst and the whole pot has gone soft and soupy.
- Stir in the grated ginger and the soy sauce, then pour the beaten egg over the surface in a thin stream and stir once, slowly, so it sets in ribbons. Take the pot off the heat immediately.
- Ladle the ojiya into a deep bowl and let it settle for a minute before eating, so it thickens as it cools.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Egg and Daikon Ojiya
Egg and Daikon Ojiya is a Japanese breakfast or lunch that comes together in about 35 minutes and serves 1.
Egg and Daikon Ojiya: frequently asked questions
How many calories are in Egg and Daikon Ojiya?
A serving has about 413 calories — 18.5g protein, 60.4g carbs, 10.2g fat, 3.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Egg and Daikon Ojiya gluten-free?
As written, no — it contains Soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Egg and Daikon Ojiya take to make?
About 35 minutes start to finish, but only around 10 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Egg and Daikon Ojiya?
The core ingredients are essential, but you can leave out carrot, kombu (dried kelp), soy sauce — they're optional and mainly there for extra flavor or finish.
How many servings does Egg and Daikon Ojiya make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.